If you’ve ever wandered through the vibrant streets of Brazil, you might have stumbled upon the crispy, tender delight known as coxinhas. This Brazilian Chicken Croquettes (Coxinhas) Recipe brings that beloved street food straight to your kitchen with its golden, crunchy exterior and savory, creamy chicken filling. Each bite offers a perfect harmony of textures and flavors that feels like a warm hug from a Brazilian friend, making it a fantastic dish to share and enjoy any time you want something truly special.
Ingredients You’ll Need
The magic of this Brazilian Chicken Croquettes (Coxinhas) Recipe lies in the simplicity of its ingredients. Every component plays a crucial role in balancing flavor, texture, and color, making your croquettes irresistibly delicious. From the creamy mashed potatoes that give body to the dough to the fragrant blend of garlic and paprika in the filling, these ingredients work together seamlessly.
- Whole milk (1¾ cups / 450 ml): Adds creaminess and moisture to create a silky dough base.
- Chicken broth or water (1¾ cups / 450 ml): Infuses subtle savory notes, enhancing the dough’s flavor.
- Salt (1 tablespoon): Essential for seasoning both dough and filling to bring out all the flavors.
- Butter (3½ tablespoons + ¼ cup): Used in the dough and filling to add richness and a slight sweetness.
- Potatoes, peeled and mashed (2 large / 625 g): Key for the dough’s smooth, tender texture and slight heartiness.
- All-purpose flour, sifted (3½ cups / 450 g): The base of the dough, providing structure and that perfect chewiness.
- Boneless, skinless chicken breasts (2 large / 300 g): The star protein—cooked and shredded to create the savory filling.
- Garlic (4 cloves, minced): Adds aromatic depth and a little zing to the filling.
- Small onion, finely chopped (1): Gives a sweet, mild sharpness that balances the filling.
- Paprika (1 tablespoon): Offers a smoky warmth and vibrant color to the chicken mixture.
- Cream cheese (2 tablespoons): Contributes smooth creaminess to the filling, making every bite luscious.
- Tomato sauce (4 tablespoons): Blends in rich tomato flavor and moisture for a hearty taste.
- Water (1 tablespoon): Helps adjust filling consistency perfectly.
- Salt and black pepper (to taste): For seasoning that brings the filling alive with gentle heat.
- Fresh chopped parsley (to taste): Adds fresh herbaceous brightness and a pop of green.
- Milk (½ cup for breading): Used to moisten the dough surface before coating with breadcrumbs.
- Bread crumbs (as needed): Creates the iconic crispy crust when fried.
- Vegetable oil (for frying): The frying medium that ensures a golden, crunchy exterior.
How to Make Brazilian Chicken Croquettes (Coxinhas) Recipe
Step 1: Cook and Shred the Chicken
Begin by boiling the chicken breasts in water or chicken broth for about 10 minutes until perfectly cooked through. Let them rest for 5 minutes to retain juiciness, then shred the meat finely using two forks. Don’t toss out that flavorful broth—it’s a treasure for the dough in the next step.
Step 2: Prepare the Savory Filling
In a skillet, sauté the finely chopped onion in butter for about 2 minutes until translucent and sweet. Add the minced garlic and cook for another 2 minutes, letting the aroma fill your kitchen. Stir in paprika, cream cheese, tomato sauce, the shredded chicken, salt, black pepper, and fresh parsley. Mix everything together and let the filling cool before assembling your croquettes.
Step 3: Make the Dough
In a saucepan, bring the milk, reserved chicken broth, salt, butter, and mashed potatoes to a gentle boil. Gradually add the sifted all-purpose flour, stirring constantly until a smooth, thick dough forms that easily pulls away from the sides of the pot. This process usually takes 5 to 7 minutes. Transfer the hot dough onto a lightly oiled surface, allowing it to cool briefly, then knead gently until it’s smooth and elastic.
Step 4: Shape the Coxinhas
Take a piece of dough about the size of a golf ball. Flatten it out, keeping the center a bit thicker than the edges. Spoon a generous amount of the chicken filling into the center. Carefully pinch the dough edges to seal the filling inside, then shape the croquette into its classic drumstick form. Keep the dough covered with a clean cloth to prevent it from drying out as you work.
Step 5: Bread the Croquettes
Dip each shaped coxinha into the milk, then roll it thoroughly in breadcrumbs. This step ensures a satisfyingly crunchy coating once fried.
Step 6: Fry Until Golden and Crispy
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the coxinhas in batches, turning once, for about 3 to 4 minutes per side or until they develop a beautiful, golden-brown crust. Drain on paper towels to remove excess oil.
Step 7: Serve Warm and Enjoy
Your Brazilian Chicken Croquettes (Coxinhas) Recipe is ready to be devoured! Serve them warm to enjoy that perfect contrast of hot, crispy outside and tender, creamy filling on the inside.
How to Serve Brazilian Chicken Croquettes (Coxinhas) Recipe
Garnishes
Sprinkle fresh chopped parsley or finely sliced green onions over your coxinhas for an extra burst of color and herbal freshness. A small dish of spicy aioli or tangy chimichurri sauce can also elevate the experience by adding a creamy or zesty dipping option.
Side Dishes
Brazilian Chicken Croquettes (Coxinhas) Recipe pairs wonderfully with light, refreshing sides such as a crisp green salad or a vibrant mango salsa. For a more indulgent twist, creamy mashed cassava or a mild cheese dip echoes the comfort of the croquettes perfectly.
Creative Ways to Present
Turn your coxinhas into bite-sized appetizers for parties by making mini versions, served on cocktail sticks. For a charming snack platter, vary the garnishes with sliced lemons or small bowls of different dipping sauces. It’s a delightful way to impress guests or simply treat yourself fabulously.
Make Ahead and Storage
Storing Leftovers
If you have any leftover coxinhas, store them in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well, though the crust may become less crisp over time.
Freezing
To enjoy Brazilian Chicken Croquettes (Coxinhas) Recipe anytime, freeze unbreaded shaped croquettes on a baking sheet until firm, then transfer to a freezer bag. When you’re ready, bread and fry them straight from frozen for a quick snack or meal.
Reheating
The best way to reheat these croquettes is in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness without drying out the filling. Avoid microwaving to keep that perfect crunchy texture.
FAQs
Can I use leftover rotisserie chicken for the filling?
Absolutely! Using pre-cooked rotisserie chicken saves time and adds even more flavor to your coxinhas. Just shred it finely and mix with the other filling ingredients.
Is there a vegetarian version of this recipe?
Yes, you can substitute the chicken with shredded jackfruit, seasoned mushrooms, or a hearty mix of vegetables and cream cheese for a vegetarian-friendly version that still delivers great taste.
What type of oil is best for frying coxinhas?
Use a neutral oil with a high smoke point such as vegetable oil, canola, or peanut oil. These oils maintain a stable frying temperature and yield crispy, golden croquettes.
Can I bake the coxinhas instead of frying?
Baking is possible for a lighter version, but frying gives the signature crispy crust that makes this Brazilian Chicken Croquettes (Coxinhas) Recipe stand out. To bake, brush them with oil and bake at 400°F (200°C) until golden and crisp.
How do I shape the coxinhas properly?
Flatten the dough with a thicker center to hold the filling well, then carefully pinch the edges to seal completely without gaps. Shape them into a tear-drop or drumstick shape for the classic look and even frying.
Final Thoughts
Making this Brazilian Chicken Croquettes (Coxinhas) Recipe at home is such a rewarding experience—it fills your kitchen with the cozy scents of garlic, spices, and buttery dough, and your plate with irresistible snacks everyone will love. Whether you serve them as a party appetizer or a comforting treat for your family, these croquettes capture the heart of Brazilian street food in every bite. Dive in and enjoy every crunchy, creamy moment!
Print
Brazilian Chicken Croquettes (Coxinhas) Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Snack
- Method: Frying
- Cuisine: Brazilian
Description
Brazilian Chicken Croquettes, known as Coxinhas, are a popular savory snack featuring a creamy shredded chicken filling encased in a soft potato and flour dough, shaped like little drumsticks, breaded, and deep-fried to a golden crisp. Perfect as appetizers or party snacks, these flavorful treats combine tender chicken, aromatic spices, and a crunchy exterior.
Ingredients
Dough Ingredients
- 1¾ cups whole milk (450 ml)
- 1¾ cups chicken broth or water (450 ml)
- 1 tablespoon salt
- 3½ tablespoons butter (50 g)
- 2 large peeled and mashed potatoes (625 g)
- 3½ cups sifted all-purpose flour (450 g)
Filling Ingredients
- 2 large boneless, skinless chicken breasts (300 g)
- ¼ cup butter (½ stick)
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon paprika
- 2 tablespoons cream cheese
- 4 tablespoons tomato sauce
- 1 tablespoon water
- Salt and black pepper, to taste
- Fresh chopped parsley, to taste
Breading and Frying Ingredients
- ½ cup milk (for breading)
- Bread crumbs (as needed)
- Vegetable oil (for frying)
Instructions
- Cook the chicken: Boil the chicken breasts in water or chicken broth for about 10 minutes until cooked through. Remove, let rest for 5 minutes, then shred the chicken finely using forks or your hands. Reserve the broth for making the dough.
- Prepare the filling: In a skillet, sauté the finely chopped onion in butter over medium heat for 2 minutes. Add the minced garlic and cook for an additional 2 minutes until fragrant. Stir in the paprika, cream cheese, tomato sauce, shredded chicken, salt, black pepper, and freshly chopped parsley. Mix well and let the filling cool completely.
- Make the dough: In a large pot, bring the whole milk, reserved chicken broth, salt, butter, and mashed potatoes to a boil. Gradually add the sifted flour, stirring constantly until a smooth dough forms that pulls away from the sides of the pot, about 5 to 7 minutes. Transfer the dough onto an oiled surface and allow it to cool slightly before kneading until smooth and pliable.
- Shape the coxinhas: Take a golf ball-sized piece of dough and flatten it with a thicker center. Place a spoonful of the prepared filling in the center, then pinch the edges around the filling to seal it. Shape the filled dough piece into a drumstick shape. Keep the dough covered with a clean cloth to prevent drying out as you work.
- Bread the croquettes: Dip each shaped coxinha into the milk, then roll it thoroughly in bread crumbs to coat evenly.
- Fry the coxinhas: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the coxinhas in batches, cooking 3 to 4 minutes per side until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the Brazilian Chicken Croquettes warm as a delicious snack or appetizer at gatherings or mealtime.
Notes
- Ensure the filling is fully cooled before shaping the coxinhas to prevent the dough from becoming soggy.
- If the dough feels too sticky, lightly oil your hands while shaping.
- Use a digital thermometer to maintain oil temperature for even frying and crispy coating.
- Leftover coxinhas can be frozen before frying; fry directly from frozen, adding a couple of extra minutes to cooking time.
- For a lighter version, you may bake instead of frying, but traditional coxinhas are deep-fried for optimal texture.
